Balls and Steak Diane for Two

My breakfast was amazeballs you guys.  I took two of the leftover biscuits from our Stovetop Chicken pot pie.  I cooked up 1/2 a cup of egg whites, and then at work assembled my breakfast biscuits – 1 ounce of ham, 1/2 the egg white, baby spinach and 1/2 ounce of cheese, then put it under the broiler for the cheese to get all melty. 

Both biscuits and a cup of grapes came in at 434 calories, and I was full for the longest time.  So good!

I wanted to get my sweat on yesterday, so I decided to do the speed interval on the Stairmaster.  I ended up doing 107 floors and 2.24 miles in 35 minutes – nice!

I love that Life is Good shirt.  My Mom was selling it at her garage sale so I took it, and when she saw me wear it she said “I have one just like that!”  I hated to tell her that it WAS her shirt!   It’s all about Balance – right?

Since I had so much time before I had to leave for work yesterday morning, I had time to make what I am calling Vietnamese Meatballs.  I am calling them that because these balls have lemon grass, ginger, cilantro and fish sauce. 

Vietnamese Meatballs

• makes 24 balls – 8 balls is 263 calories, 5.8 fat, 8.7 carbs, .6 fiber and 41 protein

Ingredients:

• 1 pound ground pork
• 1/4 cup chopped cilantro
• 4 cloves of garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon sriracha
• 1 tablespoon lemongrass, diced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon lemon zest
• squeeze of half a lemon

Mix everything in a bowl.  Make 24 balls.  I pan fried mine in a little bit of coconut oil.  Since I knew I would be reheating these at lunch, I cooked my 8 balls on medium high heat to get a nice crust, but they weren’t cooked all the way through – probably cooked them for about 5 minutes total.

When it was time to fix my lunch I heated them in the microwave for 1 minute.  Then placed them on boston lettuce and drizzled with a bit of stirfry sauce and more sriracha.  You know I can handle the heat!

Holy shizz, so much flavor going on here!   I think the lemongrass makes these balls though.  I am going to cook up the rest this weekend and freeze them for next week.

The afternoon dragged at work, like it normally does.  I was so happy when it hit 5:00!  Surprisingly, I did not have party pizza Friday!  I defrosted a sirloin steak and had Steak Diane on the menu.  Like the stovetop Chicken pot pie, this too is literally a 15 minute dinner to make at tops.  It helped that I already had the mashed potatoes leftover though!

Steak Diane for Two

• 2 servings (without mashed potatoes) 348 calories, 21 fat, 1.9 carbs, .7 fiber and 38 protein

Ingredients:

• 8 ounce steak (mine was sirloin)
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup heavy cream
• 1 teaspoon lemon juice
• 1/2 cup mushrooms

Instead of just salt and pepper, I used the steak seasoning that Randi gave me at our dinner earlier in the week.  Heat 1/2 the butter over medium heat, and sauté the mushrooms.   Cook for about 4-5 minutes, then remove from pan.  Turn the stove up to medium-high heat, and cook the steak with the second half of butter until each side gets nice and crusty.  We like our steak medium rare, so I only cooked it 2 minutes per side then took it out and let it rest.

Add the mustard, Worcestershire sauce, heavy cream and lemon juice to the pan.  Scrape any bits off the bottom of the pan, then add in the mushrooms and cook a minute longer.

I reheated the mashed potatoes, placed 1 cup of potatoes on the bottom of the plate, cut the steak diagonally (we each had 4 ounces of meat), then poured the mushroom mixture over the top of the steak and potatoes.

It’s crazy that I like mushrooms now, but I do!  Pure fall comfort food on a plate.  This is most definitely a company worthy dish!  I love the seasoning Randi – thanks!

This morning I made the best fucking coffee – it tastes like fall in my mouth!  Half pumpkin spice half cinnamon bun, with caramel macchiato creamer.  Yells yes!

We had so many birds in our back yard, I wish I could take a picture of them, but they fly away as soon as I attempt to open the back door.  So I filled a dish with bird seed hoping they would come back and I could take pictures.

Nope, fucking Kyle was being a pig and scared them all away! 

And a HUGE thank you to blog reader Peggy and her husband Brian who sent me hot sauce – cannot wait to try them!  Thanks guys!

The golden hot sauce is mustard based – swoon!

We have an afternoon wedding to go to so I have to get this show on the road.  My meal plan is all ready for the week – I am making some changes next week – you’ll have to come back Monday to see what they are! 

Have a great weekend!